Mom’s Glazed Coffee Squares
20m prep 15m cook 45m ready
These coffee-infused bars combine plump raisins and walnuts with a coffee glaze for a sweet treat that pairs perfectly with a cup of joe.
Ingredients
- 118 ml brewed coffee
- 59.1 ml raisins
- 29.6 ml molasses
- 118 ml unsalted butter at room temperature
- 177 ml packed brown sugar
- 1 large egg
- 355 ml all-purpose flour
- 3.7 ml ground cinnamon
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml kosher salt
- 118 ml chopped walnuts
- 237 ml confectioners’ sugar
- 29.6 ml brewed coffee
- 2.46 ml pure vanilla extract
- 2.46 ml unsalted butter at room temperature
Nutrition (per serving, estimated)
Estimated based off 14 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.5 mg
- Iron: 0.63 mg
- Magnesium: 10.9 mg
- Phosphorus: 25.9 mg
- Potassium: 70 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 118 ml brewed coffee
- 59.1 ml raisins
- 29.6 ml molasses
- 177 ml packed brown sugar
- 1 large egg
- 355 ml all-purpose flour
- 3.7 ml ground cinnamon
- 2.46 ml baking soda
- 2.46 ml baking powder
- 2.46 ml kosher salt
- 118 ml chopped walnuts
- 237 ml confectioners’ sugar
- 29.6 ml brewed coffee
- 2.46 ml pure vanilla extract
Prepare
- 118 ml unsalted butter, at room temperature
- 2.46 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Heat oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
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Step 2.
Make the bars: In a small saucepan, combine ½ cup brewed coffee, ¼ cup raisins, and 2 tablespoons molasses. Simmer over medium heat until raisins plump, about 10 minutes. Remove from heat and let cool completely.
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Step 3.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (room temperature), ¾ cup packed brown sugar, and 1 large egg in a large bowl on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed.
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Step 4.
In a medium bowl, whisk together 1½ cups all-purpose flour, ¾ teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt. Add the flour mixture to the butter mixture and beat until just combined. Reduce mixer speed to low and drizzle in the cooled raisin mixture; beat until blended. Using a spatula, fold in ½ cup chopped walnuts.
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Step 5.
Spread the batter evenly into the prepared pan. Bake until a wooden pick inserted into the center comes out clean, 13 to 15 minutes. Let cool in the pan for 10 minutes.
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Step 6.
While the bars cool, make the glaze: In a bowl, stir together 1 cup confectioners’ sugar, 2 tablespoons brewed coffee, ½ teaspoon pure vanilla extract, and ½ teaspoon unsalted butter (room temperature) until smooth. Spread the glaze over the warm cake and let set before cutting into squares. Store in an airtight container at room temperature for up to 3 days.
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